Bart's Crab Cakes
Courtesy of Kraft Kitchens 8 Servings • 15 Min. Prep Time • 8 Min. Cook Time| Ingredients |
|---|
| 4 oz. PHILADELPHIA Cream Cheese, softened (1/2 of 8-oz. pkg.) |
| 3/4 c. KRAFT Real Mayo Mayonnaise, divided |
| 2 eggs |
| 1 Tbsp. lime juice |
| 1 lb. lump crabmeat, drained, flaked |
| 30 saltine crackers, crushed |
| 1 small each red, yellow and green pepper, finely chopped |
| 1 small onion, finely chopped |
| 1 Tbsp. butter |
| 1 Tbsp. oil |
| 2 tsp. GREY POUPON Dijon Mustard |
Directions:
1. Mix cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended. Add crabmeat, cracker crumbs, peppers and onions; mix well. Shape into 16 patties.
2. Cook butter and oil in large skillet on medium heat until butter is melted. Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.
3. Mix mustard and remaining mayo until blended. Serve with crab cakes.
